There is a mystique to Girl Scout Cookies. Partly because you can only buy them once a year but mostly because just about everyone I know has devoured an entire box of their favorite flavor in less than 10 minutes.

Depending on where you live the same cookie you find in say, New York, could be called something else in Albuquerque. No, there are not two warring factions of green clad girls pounding the pavement to ambush the unsuspecting cookie buyer. The answer is that Girl Scout Cookies are baked in two different bakeries, ABC/Interbake Foods and Little Brownie Bakers. There are regional differences but rest assured you will be able to find Thin Mints, Do-Si-Dos and Trefoil when the door bell rings and the multi color coded order sheet is thrust into your face.

There typically aren’t often leftovers after Girl Scout cookie season is over. HOWEVER, since cooks (and parents) in the know OCCASIONALLY hide a box or six in the freezer it’s possible to utilize them for something other than just munching on. I discovered that using Girl Scout Cookies as an ingredient can make a so so dessert spectacular. Several of the recipes I use were actually created by chefs who not only love these cookies as much as we do but have been know to actually serve these desserts in their eating establishments.

All kidding aside, Girl Scout Cookies are the primary fund raiser for the organization and if behooves us all to buy early and buy often.

Line 9×9 pan with foil. Place Trefoils on top. Place ice cream bars on top. Cover with another layer of cookies. Place in freezer. Preheat oven to 500°. In large bowl, beat egg whites, cream of tarter, vanilla and salt until soft peaks form. Gradually add sugar (one tablespoon at a time) and beat on high with electric beater. Make sure meringue is very stiff. Remove pan from freezer and transfer everything (including foil) to a cookie sheet. Fold out side of foil and quickly cover with meringue all around. Bake for 2 to 3 min. or until meringue is light brown. Quickly return to freezer for no more than 5 hrs. Serves 6 to 8

In a large microwaveable bowl combine the milk, marshmallows, chocolate chips, sugar and salt. Bring to a boil in microwave. Stir well and cook in microwave an additional 2 minutes. Remove the bowl from the microwave. Add butter, vanilla, and chopped nuts and mix well. Add the Thin Mint cookies crumbs to mixture. Pack the mixture into a 9 in square pan. Refrigerate to harden. Cut into squares. Serves 8 to 10

GIRL SCOUT COOKIE CHOCOLATE COCONUT BROWNIES

1 chocolate 2-layer cake mix

3/4 cup butter, melted

1/3 cup evaporated milk

1 cup milk chocolate chips

1 1/4 cups caramel sauce

One 7-ounce box Samoas crushed, divided

Preheat oven to 350. Lightly grease 9 x 13 pan. In a bowl combine the cake mix, butter and evaporated milk. Mix well and pour half of the mixture in the pan. Bake for 6 minutes. Remove the pan from the oven and sprinkle the milk chocolate chips over warm cake. Drizzle 3/4 cup caramel over chips. Next add 1/2 cookie crumbs. Top with the rest of the cake batter. Bake for 10 more minutes. Remove the cake from the oven and drizzle the cake with 1/2 cup caramel sauce. Sprinkle the rest of the cookie crumbs on top. Let cool and then cut. Serves 8 to 10.

Preheat oven to 350. Spread coconut out on a rimmed baking sheet and bake for about 15 minutes, stirring every 5 minutes or so. Coconut should be tan, not dark brown. Set aside. Grease a 9”x13” baking dish. In a bowl combine the cake mix, 1 egg, and 1/2 of the melted butter. Mix by hand. Pat this mixture into the greased dish and top with toasted coconut. In the bowl of an electric mixer, combine the cream cheese and remaining eggs and beat until smooth. Gradually mix in the powdered sugar and then the butter. Mix until smooth. Stir in bourbon and chopped Samoas. Pour cookie mixture over coconut. Bake for about 30 minutes, until edges are brown. The middle will still be a little jiggly; allow cake to sit for at least 30 minutes. Serves 8 to 10.

Blend coffee and liqueurs in small bowl and set aside. Place egg yolks, sugar, and vanilla in bowl and place over simmering water. Whisk constantly until custard-like. Do not overcook. Whip mascarpone cheese and slowly add egg mixture, beat until smooth. Place trefoils in the bottom of a 9” x 13” pan and pour coffee mixture over the cookies until very little liquid remains. Place cheese mixture over the cookies and refrig­erate for 2 hours. Whip cream with vanilla and sugar to thick consistency. Pour over cookie mix­ture. Chill overnight. Garnish with grated chocolate. Serves 10 to 12

Prepare pudding mix according to package instructions. Place in freezer until cold, stirring often, about 15 minutes. Line bottom of 8-inch-diameter glass bowl that is 4 to 5 inches deep (about 15-cup capacity) with layer of cookies. Pour half of custard mix over top of cookies. Sprinkle fresh raspberries on custard and crush some of the cookies enough to cover custard. Top with remaining custard and cover; chill 2 hours. (Can be made 1 day ahead. Keep chilled.)

Beat cream in large bowl until stiff peaks form. Spoon cream onto edge of the trifle. Garnish remaining raspberries in center and cut 6 Thin Mints in half and place along edge of trifle, sticking up out of the whipped cream.

Cook notes: frozen raspberries can be used, but make sure to drain well and serve same day since frozen raspberries tend to become runny and can take away from presentation.

Line a 9 x13″ baking dish with aluminum foil and grease with butter or margarine. Place a single layer of whole trefoils across the bottom of the prepared dish. In a saucepan, combine the butter and brown sugar and bring to a boil over medium heat, stirring. Continue to boil for 3 minutes. Slowly pour the syrup over the trefoils and spread gently to coat completely. Bake at 350 for 7 minutes or until bubbly. Remove from oven and sprinkle with chocolate chips. When the chips have melted, spread the chocolate evenly over the top. Sprinkle with nuts. Refrigerate until complete cool and set, then break into pieces.